Besides the vegetarian Fried Hor Fun with its insane “wok hei” and the roe-rich BBQ Crab, my other favourite dish from last night’s dinner at @shaobbq was the “Dweh Her” - please pardon the spelling but I can’t include the nasal sound required in the Teochew word to mean “hard-fleshed fish”. Completely ironic though as the fish has the most cottony-soft flesh. Which is why Chef-owner Jack Ding offers two ways of preparation - cooked in a broth with noodles, or battered and deepfried. We opted for the latter and loved it so much, a second round was necessary. I was smittened by the contrast between the silky, soft fish meat and the extreme crunch of the coating. Furthermore, it was enhanced by some very fragrant garlic bits stir-fried with chilli, spring onion, salt and pepper. This was what made the dish incredibly tasty.